So, it's very hard to pan-fry pork first, followed by vegetables and then by noodles, and stir them all, so I usually pan-fry vegetables first, transfer them to a plate, pan-fry pork, transfer it to the plate, and then loosen noodles in the pan by adding some water, putting on the lid, and heating for some time. Then, I add the vegetables and the pork, stir them all, and add the supplied yakisoba sauce.なので、まず豚肉を炒めて、野菜を足して、次に麺を足して、すべてを混ぜるのはとても大変なので、普通は、まず野菜を炒めて、お皿に移し、豚肉を炒めて、お皿に移し、麺を水を少し足して、蓋をして、しばらく火を通してほぐします。次に野菜と豚肉を足して、すべて混ぜ、付属のソースを足します。Resultant yakisoba:出来上がった焼きそば：Top it with beni shoga (red vinegared ginger) and ao nori (a type of seaweed).紅しょうがと青海苔を載せます。

4 comments:

Healthy indeed! I love yakisoba!!!And it is ready in a very short time. Yesterday we also cooked some kind of yakisoba with cabbage, green onions, carrots and tofu. I didn't had time to buy meat, so I had to use up what was in the fridge. I like the japanese style of fried noddles much better then the chinese style. Chinese use way too much oil and fat in their kitchen. Next week I have to live on original chinese food only (as long as it's not cat, rat or dog it is ok with me) because I am going to visit Beijing. Maybe my son, who lives there, will take me to a japanese restaurant. He promised me to show me some good once. I am very excited. I will take fotos and hopefully I can manage to refresh my food blog (which is not in use since 2 years because I am lazy).Kiki

Kiki: I forgot to mention that I didn't use any oil when pan-frying. The fat from the pork is enough (or should I say more than enough) for me.Have a nice trip to China! And, enjoy your time with your son there!!It's good to know that you have a blog. Let me know when you have updated it!